Kedgeree: mumma’s recipe

When I was younger I used to hate kedgeree. I don’t know why, as I love it as an adult (then again, I also used to eat picked onions whole from the jar and now I can’t stand them!)

As with many things, some recipes are only at their best when cooked by mum. But this week I had a change of heart and decided to make kedgeree for the first time myself – using my mum’s recipe of course.

My mum’s recipe is slightly different as she doesn’t use curry powder like so many others do, but she does add cubes of cheese to the mixture at the end. The cheese partially melts and is a lovely addition to the fish, so I would definitely recommend it!IMG_3047

Now, I didn’t happen to have any haddock when I made this recipe and as it was hailing outside I didn’t much feel like running over to the supermarket to get some. So my dish is made with kippers and salmon; this was a lovely change though kippers have quite literally 403 bones in each fillet so I probably wouldn’t use them again.

To make my mumma’s kedgeree, you will need:

1 cup of rice

2 hard boiled eggs

2 portions of haddock or other white fish (the less bones the better)

3 tbsp single cream

2 tbsp Philadelphia cream cheese

½ handful of cheddar cheese (cubed)

Parsley (chopped)

To make:

  1. Boil the eggs for approximately 7 minutes so that they are hard boiled. Drain, and put to one side to cool.
  2. Boil the rice. Whilst the rice is cooking, simmer the fish in a pan of water for around 10-15 minutes until cooked.
  3. Drain the fish, de-skin, and then flake. Do not put the fish back in the pan before flaking as you are unlikely to be able to remove as many of the bones.
  4. Once flaked, add the fish to the rice and simmer on a low heat to keep warm. Pour in the cream and mix. Then add the Philadelphia; sometimes I find it easier to pour a tablespoon of hot water on top of the Philadelphia as it helps it to mix better, but its up to you.
  5. Whilst the mixture is simmering, peel the eggs and chop into slices.
  6. Add the cheddar to the mixture and keep on a low heat for a few minutes.
  7. Remove the pan from the heat, dish up and add the boiled eggs on top with parsley to serve.

Let me know what you think!

IMG_3050

IMG_3049

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s